Clean
out duck, wash well, and rub with salt, pepper, and marjoram inside
and out. Peel apples and chop finely. Chop the onion, cut up duck
liver and stomach, and mix with diced ham, eggs, and bread crumbs.
Fill duck cavity and close up. Put duck into pan on its breast and
roast for 15 minutes at medium heat. Then turn over. Pour liquid
over duck often. Poke holes underneath the wings and the drumsticks
to drain the fat. Add water every time the juice browns. After about
60-70 minutes of roasting time, pour several tablespoons of strong
saltwater over the duck. This leads to a nice, crusty skin. Roast
for another 10 minutes. Remove duck and cut up. Add water to juice
and bring to a boil. Thicken with sour cream and add marjoram and
salt to taste. Serves 4-6.